ISSN: 2157-7110
исследовательская статья
Effect of Peanut Addition on the Fatty Acid Profile and Rheological Properties of Processed Cheese
Osmo Dehydration of Pineapple Fruits: An Overall Review
Safety Assessment of Polycyclic Aromatic Hydrocarbons (PAHs) in Cold Smoked Fish (Mugil Cephalus) Using GC-MS
Synthesis and Characterization of Carboxymethyl Cellulose from Sugarcane Bagasse
Assessment of Hygienic Practices and Microbiological Quality of Food in an Institutional Food Service Establishment